Sopaipillas con Pebre (Chilean Fried Pumpkin Bread with Salsa)

Ingredients

• 2 cups All-purpose flour
• 1 cup Cooked pumpkin puree
• 2 tsp Baking powder
• 1 tsp Salt
• 2 cups Vegetable oil
• 2 medium Tomato
• 1/2 medium Onion
• 1/4 cup Cilantro
• 1 small Green chili
• 2 tbsp Lemon juice
• 1 tbsp Olive oil

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour, the 1 cup of cooked pumpkin puree, the 2 teaspoons of baking powder, and the 1 teaspoon of salt. Mix with your hands or a spoon until a soft dough forms. Gently knead this dough on a clean surface for about 3 minutes until it is smooth.
2. 2On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a knife or a round cutter to cut the dough into triangles or circles.
3. 3Pour the 2 cups of vegetable oil into a large skillet or a deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
4. 4Carefully place the cut dough pieces into the hot oil, making sure not to overcrowd the skillet. Fry the sopaipillas for 2 to 3 minutes per side, until they are golden brown and puffed up. Use tongs to turn them over.
5. 5Remove the fried sopaipillas from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining dough pieces.
6. 6While the sopaipillas are draining, prepare the Pebre. Finely chop the 2 medium tomatoes, the 1/2 medium onion, the 1/4 cup of cilantro, and the 1 small green chili. Place all the chopped ingredients into a medium bowl.
7. 7Add the 2 tablespoons of lemon juice and the 1 tablespoon of olive oil to the bowl with the chopped vegetables. Stir everything together well. You can add a pinch of salt and pepper if you like.
8. 8Serve the warm sopaipillas immediately with the Pebre on the side for dipping.

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